A Bellingham Foodie Blog Restaurant Reviews Bellingham Washington 98225

June 5, 2009

Rocket Donuts

The Rocket Donut special is a cinnamon s’more donut. Celebrate Donut Day and patronize your local donut shop. You’ll get some fresh donuts, coupons for freebies and rocket keychains. And you’ll be happy to know 5% of all sales are donated to Salvation Army.

This isn’t a new tradition. As the story goes…it all began in August, 1917:  WWI, fighting in France, rations low. The Salvation Army gals made donuts from staples on hand to sustain the troops. Of course, they became hugely popular – both the girls and the donuts. War ends, soldiers go back to America and demand donuts. Bakeries comply with the help of the Salvation Army. So you see, the Salvation Army and donuts are tight. Might not even HAVE donuts in the US if not for them.

As it stands today, the Salvation Army will provide free coffee and donuts to our Rescue Heroes, those they save and all in need. Cool.

You can find an original donut recipe on the Salvation Army website, and a here’s list of donut shops in Bellingham.

Corner of Holly & Bay in Downtown Bellingham   671-1111

April 11, 2009

“I feel hot inside!”

Filed under: Bellingham local,local,Pacific Northwest — Tags: , , , , — Bellinghamster @ 6:25 am

My son was very surprised by the way he felt after eating a couple of Raw Energy Balls I had made.

“I feel hot inside!” he exclaimed.

You should go outside and run around the neighborhood a few times;  they are ‘energy’ balls, after all.

“Oh”. And then he started laughing. “These would be great to eat before a lacrosse or hockey game!”

Here is the recipe for a Raw Energy Ball courtesy of Ali Segersten’s The Whole Life Nutrition Cookbook:

1 cup raw almonds or walnuts
1 cup medjool dates, pitted
1/4 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 cup raw almond butter
shredded organic coconut

  1. In a food processor fitted with the ‘s’ blade grind the almonds (or walnuts) until finely ground. Add the dates, raisins and spices. Grind to a fine meal.
  2. Add the almond butter; process again until thoroughly mixed.
  3. Form into balls and roll in shredded coconut.

Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.

These little gems are vegan and raw/living food and they don’t last a week in my house because they get eaten! Thank you, Ali Segersten!

November 26, 2008

The Temple Bar, Bellingham WA

The Temple Bar has a laid back atmosphere with french kitchen work tables and mismatched chairs in two separate but adjoining rooms. Small curved bar in one room, live music stage in the other and attentive service. I like simple drinks. I am low maintenance, but with high standards. I ordered a caipirinha and a pot of herbal tea. My companion had a port. Simple enough. We added the pistachio bowl (served warm), took a seat by the window; we like views, any kind will do.

Port is no challenge; poured from a bottle. The caipirinha recipe was palatable, but not my favorite (my favorite was at Sensa which closed this year). I have provided another caipirinha recipe for comparison in a separate post. Try it , you may like it better…

The Temple Bar has become one of the good places to recharge in Bellingham. Live music, good drinks and a varied Italian menu: roasted garlic, salumi starters along with cheese, fruit or meat plates, salads and paninis.

I look forward to a Raindrop with my pot of herbal next time we steal out. Raindrop = blueberry stolichnaya, lemon, sugar rim.

PS Lots of vegan offerings, Wendy. Happy New Year! 11/26/08

October 17, 2008

I only need 2 cookbooks

Filed under: Bellingham local,local,Pacific Northwest — Tags: , , — Bellinghamster @ 7:24 pm

I love cookbooks as much as I love to eat. I have too many, so now I take them out of the library. My girlfriend just shakes her head and says: Another one? But, the 2 cookbooks I have used since I began cooking (and I won’t tell you when) are:

The Joy of Cooking (of course) and The Twenty-Minute Low-Fat Gourmet by Karen Levin.

The Joy of Cooking is my cooking dictionary. If you don’t already know, it was written by a mother-daughter team from St. Louis, Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Right up my alley. The Low-fat Gourmet’s recipes are tried and true winners and simple.

How about you?

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